Arctic Char
A smaller relative of the salmon, this pink fleshed, sweet-tasting fish is farm-raised in Iceland. It has a somewhat milder flavor than salmon, and is described by many as tasting more like trout. It is excellent in many preparations including suateed, grilled and baked. 3-4 lbs. each.

Barramundi
Hailing from Australia's tropical waters, Barramundi is regarded as one of world's finest eating fish. With a succulent, delicate texture and mild, buttery flavor, chefs nationwide are praising its versatility and declaring it 'the next big fish'. Available fresh year-round this white, flaky fish can be roasted whole, grilled, sautéed, smoked, and even served as sushi. Farmed in the U.S. 1-2 lbs. each; larger wild fish from Australia are also available seasonally.

Daurade Royal
From the sea bream family, this fish is now farmed in France as well as available wild-caught. The thin layer of fat under its skin makes it ideal for the grill, but is excellent in any preparation. 1-2 lbs. each.

Dover Sole
This classic wild fish, caught off the coast of France and the British Isles, is best cooked simply - grilled or poached whole. It has a tender, moist flesh with superb taste. Browne Trading Co. imports Dover Sole twice a week from the Isle of Noirmoutier in south Brittany. It is available year-round.
Approximately 1 lb. each.

John Dory/St. Pierre
This oval-shaped fish has a distinctive black spot on its side, which folklore attributes to the righteous touch of St. Peter hence its other name, St. Pierre. Found off the coast of France, Spain, Portugal and New Zealand, it has delicious bone-free white fillets that firm up when cooked. Grilling, sautéing and poaching are recommended preparations. 2-4 lbs. each. Seasonal. Wild Caught. New Zealand and Australia.

Loup de Mer
This versatile species of European sea bass (often called branzino), translated from French as "Wolf of the Sea", is available as a farmed or wild-caught fish, and could easily be considered one of the most wonderful tasting fish ever. They make fine eating baked, grilled, sautéed and especially whole roasted. Our wild loup are line caught off the shores of Portugal. Farmed fish average 1-2 lbs . Wild fish vary in size up to 10 pounds. Farmed: France. Wild: Portugal.

Tai Snapper
These pink and silver scaled fish are caught on longlines between New Zealand and Japan. It has a firm, flaky, mild-flavored flesh which is excellent seared, broiled, or grilled. 3 -6 lbs. each.

Turbot
This inshore flatfish is both wild caught and farmed in Europe. A relative of the halibut, this fish has no scales, and a firm, delicious white flesh. A favorite of some of the best kitchens that serve the best fish. Pan-fry, grill, poach or steam. 3 - 6 lbs, wild or farmed.

Red Mullet
The excellence of these small fish was first recognized in Classical Times. The were adored by the Romans who were willing to pay vast sums for them. They are charcol grilled in Spain, and can also be fried or baked. Their livers, considered by many to be a delicacy, can be cooked in a sauce with citrus juice and parsley. 2 - 3 fish each per lb.

Red Sea Bream
This little Bream or Besugo enjoys a high reputation in Portugal and Spain. In Castilla it is a classical dish on Christmas Eve. It is also a very popular classic with our Chefs in America as well. It is wonderful baked whole in sea salt and herbs. About 1 lb. each.

Salmon Bass
Neither a salmon nor a true bass, this fish - called Maigre by the French and Corvina by the Spanish and Portuguese – very closely resembles sea bass in both form and flesh. Our Maigre comes from aquaculture in the Mediterranean waters of Greece. Its sweet white flesh is suited for many types of preparations, including poaching, broiled and pan-frying – and is commonly compared to Striped Bass in most recipes. The skin is also quite delicious, especially when fried to crispy perfection. 4 - 6 lbs. whole/ 2-3 lb.fillets. Farmed. Greece.

Sardines (Not Shown)
A real delicacy for those that know of this great little fish. Just scale with your fingers, slit the belly and fill with herbs, salt and pepper. Grill or quick saute them in your favorite olive oil. About 6 fish each per lb.

Scorpion Fish
Don't let the uncouth appearance of this fish fool deter you from it's wonderful sweet flavor. Baking the whole fish is our recommendation. Fillets can be cooked as you like. A very popular and well know fish in Spain, France and Portugal, it is certainly worth trying! 3-4 lbs each.